Coconut Fruit Cake Recipe

Name: Coconut Fruit Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1/2 cup butter; 1 cup sugar; 1/2 cup milk; 3 eggs, beaten; 1 teaspoon lemon extract; 2 teaspoons vanilla; 1 teaspoon almond extract; 2 cups seedless raisins; 2 cups coconut; 1/2 cup citrus peel, chopped; 1 cup candied cherry, cut in 1/2; 1/2 cup candied pineapple, chopped; 1/2 cup blanched almond, chopped; 1 1/2 cups flour; 2 teaspoons baking powder

Servings: persons

1/2 cup butter
1 cup sugar
1/2 cup milk
3 eggs, beaten
1 teaspoon lemon extract
2 teaspoons vanilla
1 teaspoon almond extract
2 cups seedless raisins
2 cups coconut
1/2 cup citrus peel, chopped
1 cup candied cherry, cut in 1/2
1/2 cup candied pineapple, chopped
1/2 cup blanched almond, chopped
1 1/2 cups flour
2 teaspoons baking powder

1
Line large loaf pan or 2 small loaf pans with parchment paper.
2
Preheat oven to 325*.
3
Beat butter and sugar till creamy.
4
Add eggs and extracts.
5
Mix well and set aside.
6
Combine fruits, nuts, coconut, flour and baking powder.
7
Add to butter mixture.
8
Spoon batter in prepared pan.
9
Bake for 2 - 21/2 hours.
10
Let cool and wrap up tightly.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup butter, 1 cup sugar, 1/2 cup milk, 3 eggs, beaten, and more.

Yes, Coconut Fruit Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Fruit Cake

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